The story of a remarkable restaurant that addresses the question off why Chinese cuisine is the ghost at the feast of global gastronomy. Despite a rich gastronomic tradition dating back more than two millennia and a remarkable history of culinary innovation, writes Fuchsia Dunlop, Chinese food is almost invisible at the highest international levels.
Chengdu chef Lan Guijun: the new emperor of Chinese gastronomy - FT.com:
"Lan Guijun is the latest Chengdu chef to throw down the gauntlet before the international arbiters of gastronomy. His tiny restaurant, Yu Zhi Lan, seeks to offer the luxury, intimacy and culinary perfection of an establishment like the French Laundry in Yountville, California, but in terms of classic Chinese cuisine.
Yu Zhi Lan is named after a rare Chinese orchid that was once a favourite of the Empress Dowager Cixi. It consists of a central hall, a kitchen and just three private rooms seating a maximum of 18 guests: dining is by appointment only. Lan runs the place with Lü Zhongyu, his wife and sous-chef, and six employees. The restaurant opened quietly in August 2011 and its fame has spread among food-lovers in China, Hong Kong and Japan."
'via Blog this'
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